How to Boil a Jumbo Lobster
Boiling a jumbo lobster is no different than cooking any other lobster. You'll need a bigger pot, more water and more time but you'll be rewarded with a large meal.
Lobsters are categorized as "Jumbo" if they weigh more than 2 1/2 lbs. Buy a lobster that is alive because bacteria levels rise quickly in dead lobster. Ensure that the lobster is alive by picking it up and watching to see if the tail curls under.
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Instructions
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Fill a large pot 3/4 of the way up with water. Add thyme, bay leaves, lemon and lemon rind. Add 2 tbsp. of salt per 1 quart of water. Bring to a rolling boil.
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Remove the bands from the lobster claws and drop the lobster head first into the pot. Boil 20 to 25 minutes for a 2 to 3 lb. lobster and 25 to 28 minutes for a 3 to 6 lb. lobster. Very large lobsters should cook four minutes per pound.
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3
Remove the lobster from the water when it turns bright red. Use tongs to remove the lobster. Ensure that it is fully cooked by pulling on the antennae or the small walking legs. They should come off easily. Inspect the meat to ensure it is firm and white and the tomalley inside the body cavity is greenish-yellow. In female lobsters, the roe should be firm and bright orange-red.
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Serve the lobster with melted butter and lemon wedges.
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References
Resources
- Photo Credit lobster image by Natalya Korolevskaya from Fotolia.com
